Saturday, March 14, 2009

Chicken Pot Pi

Happy Pi day everyone! We thought we would celebrate this gloriously geeky day with none other than chicken pot pi. As you can see it turned out beautifully and tasted even better. The recipe I used was loosely based on the one found here. The changes I made are as follows:

-About 1lb chicken thighs were instead of breasts
-I didn't have any Sherry so I cut it out (though some white wine would have been nice)
-I used a pre-made pie crust
-Since I like more crust in my pie I baked it in two layers, there is a middle layer of crust that I let get nice a crisp before adding the top layer of filling and crust

Well there you have it. Here's hoping your pi day was as fulfilling as ours!


  1. LOVE the Pi crust!

  2. You people are amazing. I convinced someone to make an apple pie yesterday (though it wasn't very hard), but they made an apple crumble instead. It was so tasty, though (even if I had a wine headache).

    My mom sent me a recipe for chicken sandwiches that I thought to share. These are so amazingly tasty and a huge part of my childhood:


    • 2 pounds of cooked chicken (you can buy a cooked chicken from a grocery store and shred the meat, or cook your own I like cooking my own, it's easy just is a little messy and takes a while. Do not use boneless chicken breast for this as it will not have enough flavor and you'll be disappointed) I'll add my cooked chicken recipe after this one
    • 1 to 2 cans of cream of chicken soup
    • 1 can or box chicken stock
    • salt and pepper to taste
    1. Shred chicken and get rid of all bones and skin.
    2. In a sauce pan place chicken and start with one can of chicken soup and 1/2 can chicken stock.
    3. Mix well until it looks right. It should be a little soupy at first
    4. Simmer to reduce the liquid.
    5. Add more soup and stock if needed. Salt and pepper to taste.


    • 3 or 4 chicken breast and 5 or 6 chicken thighs (legs and wings don't have enough meat to be worth be-boning)
    • An onion cut into large pieces
    • A carrot and celery cut into large pieces (Optional)
    • 1 tablespoon of lemon pepper seasoning
    • Italian seasoning
    • 2 bay leaves
    • A couple of stems of fresh rosemary and thyme (Optional / Recommended)
    • 1 teaspoon pepper
    • 1 teaspoon salt.
    • Enough water to cover chicken then cook chicken till it falls off the bone.
    1. Add all ingredients.
    2. In a crock pot leave it all day or all night. In a large soup pot on the stove cook, over medium high heat for 1 to 2 hours until it starts to fall apart.
    3. Remove chicken and let cool till you can go through it to get rid of bones, skin, gristle and anything that doesn't look like meat. A good group activity!
    4. Take the broth and strain out the cooked veggies and bay leaf, rosemary, etc. Throw all of that stuff away (particularly bay leaf and stems from fresh not eat these, if you're making chicken soup you could save the veggies and puree them and add to soup.)
    5. Use what you need for sandwiches, and refrigerate the rest.
    6. When it cools the fat will rise to the top and you can throw it out. This stuff is wonderful for all of the other above mentioned options.
    This is incredible chicken stock. this sounds like a pain but after you get the hang of it you'll never go back to bought chicken again. If you have lots of chicken you can make a large batch of this and freeze smaller amounts so if you want chicken sandwiches or whatever, just open a bag, thaw and add rest of sandwich ingredients.
    From Mom